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Home » Recipes » Herbed Green Slaw

March 8, 2018

Herbed Green Slaw

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Simple and versatile, this vibrant green slaw makes a perfect side dish or addition to just about any meal. Packed with flavor from cilantro and dill, green apple, jalapeño, and more, this simple slaw is healthy, delicious, and refreshing.

Simple and versatile, this vibrant green slaw makes a perfect side dish or addition to just about any meal. Packed with flavor from cilantro and dill, green apple, jalapeño, and more, this simple slaw is healthy, delicious, and refreshing. | from Lauren Grant of Zestful Kitchen

Dill might seem like a surprising addition to a slaw, but hear me out. Just a touch of dill adds a delightful freshness while also pairing well with both tacos and grilled meals. This slaw stores well in the refrigerator, and since it isn’t mayo- or yogurt-based, it can sit out for a few hours, which means it’s perfect for picnics and grill-outs.

I shared this recipe on my Instagram a few weeks back, but as promised I’m also sharing it here so you know where to find it.

Simple and versatile, this vibrant green slaw makes a perfect side dish or addition to just about any meal. Packed with flavor from cilantro and dill, green apple, jalapeño, and more, this simple slaw is healthy, delicious, and refreshing. | from Lauren Grant of Zestful Kitchen

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Herby Green Slaw | from Lauren Grant of Zestful Kitchen

Herbed Green Slaw

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 7 cups 1x
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Ingredients

  • 5 cups shredded green cabbage
  • 1½ cups cups thinly sliced celery
  • 1 julienned green apple
  • ½ cup thinly sliced scallions
  • ½ cup roughly chopped cilantro
  • 1 thinly sliced jalapeño
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced fresh garlic
  • ½ teaspoon kosher salt
  • Black pepper to taste

Instructions

Toss together cabbage, celery, apple,  scallions, cilantro, jalapeño, and dill.

For the vinaigrette, whisk together lime juice, honey, olive oil, garlic, and salt.

Drizzle vinaigrette over cabbage mixture, toss to combine, season with salt and pepper to taste, and chill until ready to serve.


Notes

Store in an airtight container in refrigerator for up to 1 week.

Did you make this recipe?

Leave a comment below and tag @zestfulkitchen on Instagram and hashtag it #zestfulkitchen!

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Pair this slaw with some of my favorite taco recipes!

  • Spicy Chipotle Tempeh Tacos
  • Crispy Tofu Tacos
  • Coconut Salmon Tacos
  • Cumin Chickpea Salad Tacos
  • Black Bean and Tempeh Tacos
  • Poblano Mushroom Tacos

Yum

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Filed Under: Lunch & Dinner, Recipes, Salads, Spring, Summer Tagged With: Dairy-Free, Gluten-Free, Mexican, Quick and Easy, Vegan, Vegetarian

About Lauren Grant

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Welcome to Zestful Kitchen!
I'm Lo, a professionally trained Culinary Food Scientist, Journalist, and former food magazine editor. I'm all
about cooking healthy-ish—aka healthy recipes that don't sacrifice on flavor. I'm here to help you find confidence in the kitchen and LOVE what you eat.

Click here to learn more about Lo and ZK

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